These Spicy Shrimp Sushi Stacks are a fun twist on sushi! They feature layers of shrimp, rice, and veggies, all packed with yummy flavors and a bit of heat.
Building these stacks is a bit like playing with your food, and who doesn’t love that? I enjoy serving them at parties; they’re always a hit! 🥳
Key Ingredients & Substitutions
Sushi Rice: This short-grain rice is essential for that sticky texture you want in sushi. If you can’t find sushi rice, Arborio rice can work in a pinch, though it may have a different texture.
Shrimp: I recommend using cooked shrimp for convenience. If you’re looking for a vegetarian option, try using sliced cucumbers, tofu, or avocado instead!
Avocado: Fresh avocado adds creaminess. If avocados aren’t ripe, you can swap in mango for a different but delicious flavor.
Spicy Mayo: This simple blend of mayonnaise and sriracha is fantastic! If you want it even spicier, add more sriracha or some chili paste. If you’re avoiding mayo, substitute with Greek yogurt mixed with hot sauce.
Eel Sauce: This sweet sauce enhances the flavor. If you can’t find it, a mix of teriyaki sauce and a little honey works well. Alternatively, you can simply skip this step.
How Do I Cook Perfect Sushi Rice?
Cooking sushi rice is crucial to the recipe. Rinse it well to remove excess starch, which helps the rice become sticky. Here’s how:
- Rinse rice under cold water until it runs clear.
- Combine the rinsed rice and water in a rice cooker or pot and cook according to the package directions.
- Once done, transfer the rice to a bowl and let it cool before adding the vinegar mixture.
Mix vinegar, sugar, and salt into the cooled rice gently; you don’t want to mash the grains. This gives it that wonderful flavor!
How to Make Spicy Shrimp Sushi Stacks
Ingredients You’ll Need:
For The Sushi Base:
- 1 cup sushi rice
- 1 1/4 cups water
For The Seasoning:
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
For The Stacking:
- 12 medium cooked shrimp, peeled and deveined
- 1 avocado, peeled, pitted, and diced
- 2 teaspoons sesame oil
- 2 tablespoons spicy mayo (mix mayonnaise and sriracha to taste)
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame seeds (black and white)
- 1 teaspoon furikake seasoning (Japanese seaweed seasoning)
- 1 tablespoon eel sauce or teriyaki sauce for drizzling
- Optional: finely chopped green onions or cilantro for garnish
How Much Time Will You Need?
This tasty recipe takes about 30 minutes to prepare. You’ll spend about 15 minutes cooking the rice and prepping the ingredients. The assembly takes another 10-15 minutes. Enjoy these stacks fresh for the best flavor and texture!
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This helps remove excess starch for perfect texture. Next, combine the rinsed rice and water in a rice cooker or pot. Cook according to package instructions. Once it’s cooked, transfer the rice to a bowl and let it cool.
2. Seasoning the Rice:
In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Once the rice has cooled to room temperature, gently fold this mixture into the rice. Be careful not to smash the grains!
3. Season the Shrimp:
In another bowl, toss the cooked shrimp with 1 teaspoon of sesame oil and half of the spicy mayo. Set this aside so the shrimp can soak up those flavors.
4. Prepare the Avocado:
In a separate bowl, combine the diced avocado with the remaining 1 teaspoon of sesame oil and a pinch of salt. This adds flavor and keeps the avocado fresh.
5. Assemble the Sushi Stacks:
Position a round mold or ring on individual serving plates. Begin by packing a layer of sushi rice into the bottom of the mold. Press it down gently to create a solid base.
6. Layer with Avocado:
Next, add a layer of the seasoned diced avocado over the rice. Spread it evenly to balance out the flavors.
7. Add the Shrimp:
Top the avocado layer with the spicy shrimp, arranging them neatly for a beautiful presentation.
8. Remove the Mold:
Carefully lift the mold away from the stack to keep everything intact. This is the exciting part—watch your creation stand tall!
9. Drizzle and Garnish:
Generously drizzle eel or teriyaki sauce over each stack. Then, sprinkle with toasted sesame seeds and furikake seasoning for that extra flavor boost.
10. Finish with a Splash of Green:
If desired, garnish with chopped green onions or cilantro to add a fresh touch.
11. Serve and Enjoy:
These delicious stacks are best served immediately. Offer extra soy sauce, wasabi, and pickled ginger on the side for dipping.
Dig in and enjoy your beautiful, flavorful Spicy Shrimp Sushi Stacks!
Can I Use Fresh Shrimp Instead of Cooked?
Yes! If you prefer fresh shrimp, you’ll need to cook them first. Simply boil or sauté them until they turn pink and opaque, which usually takes about 3-5 minutes, depending on their size. Let them cool before proceeding with the recipe.
Can I Make This Recipe in Advance?
While sushi stacks are best enjoyed fresh, you can prepare the rice and seasonings ahead of time! Keep the cooked rice in an airtight container in the fridge for up to 2 days. Assemble the stacks just before serving to maintain freshness and prevent sogginess.
What Can I Substitute for Eel Sauce?
If eel sauce isn’t available, you can mix teriyaki sauce with a dash of honey for a sweet alternative. Other options include simply using soy sauce for a saltier flavor, though it won’t be as sweet.
How Should I Store Leftovers?
Store any leftover sushi stacks in an airtight container in the fridge for up to 1 day. Reassemble them gently when ready to eat, but keep in mind that the texture may not be as nice as when freshly made.